Maison Lorho ★ 4.6
Fromagerie in central Strasbourg run by Christelle and Cyrille Lorho, both Meilleurs Ouvriers de France fromagers. About 250 cheeses, matured in their Vosges caves, plus cheese boards and raclettes.
Long-established Strasbourg crèmerie run by Goretti Christen: mostly raw-milk cheeses, Swiss alpine types, and Alsace Munster, farm goat cheeses and Bargkass.
French Wikipedia and Je Visite Alsace both give this match: Gewurztraminer's aromatic power and full body stand up to the strength of the cheese, and its richness softens the pungent washed rind.
Bargkass is mild and low in salt, tasting of hay and fresh grass. A dry Riesling's acidity lifts the supple, melting paste without covering its gentle summer-pasture flavour.
Cœur de Massif is a mild, supple, creamy cooked-pressed cheese. A Pinot Gris with some body, dry or lightly off-dry, matches that weight and creaminess without drowning the paste's gentle flavour.
Address: 20 rue d'Austerlitz, 67000 Strasbourg, Alsace
Fromagerie in central Strasbourg run by Christelle and Cyrille Lorho, both Meilleurs Ouvriers de France fromagers. About 250 cheeses, matured in their Vosges caves, plus cheese boards and raclettes.
Colmar shop of a family affineur founded in 1981, with ageing caves at Buhl. More than 400 cheeses, custom boards, and a stand in the covered market.
Fromagerie in central Strasbourg run by Christelle and Cyrille Lorho, both Meilleurs Ouvriers de France fromagers. About 250 cheeses, matured in their Vosges caves, plus cheese boards and raclettes.
Strasbourg fromagerie trading under the Fromagerie Tourrette name: over 200 cheeses matured in its own cellars, custom platters, wines and groceries, with the La Cloche à Fromage restaurant a few steps away.
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